COCONUT CHOCOLATE BITES
Do you like chocolate and coconut? Do you like Mounds bars? This is better! My daughter makes this for me. It is a "died and gone to heaven" confection! Easy, too! (She couldn't find unsweetened dried coconut in our town, so she just used all sweetened flaked coconut)
Provided by Chef PotPie
Categories Candy
Time 30m
Yield 32 candies
Number Of Ingredients 4
Steps:
- Line bottom and 2 opposite sides of an 8-inch square baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
- Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
- Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
Nutrition Facts : Calories 32.1, Fat 1.8, SaturatedFat 1.6, Cholesterol 1.1, Sodium 15.5, Carbohydrate 3.8, Fiber 0.2, Sugar 3.6, Protein 0.4
CHOCOLATE AND COCONUT ENERGY BITES
Delicious chocolate bites packed with healthy oils, protein and fibre ...carry in your bag or pocket for extra energy when out running or cycling, or playing sports... they are nutrient rich and much healthier than a chocolate bar!
Provided by Chef Milly
Time 45m
Yield Makes Around 25 bites
Number Of Ingredients 0
Steps:
- Start by boiling some water, and put the dates in the saucepan, adding just enough boiled water to cover them (around 1 cup) - leave to soak while you get on with the rest.
- Add the rolled oats and 1/2 cup of dessicated coconut to the food processor - blitz to a flour consistency.
- Add the sunflower seeds and chai seeds and blitz further.
- Add the rest of the dry ingredients, including the chocolate chips. Blitz some more, until it is ground up to your desired consistency.
- Transfer food processor mixture to mixing bowl. If you haven't yet done so, grind some seasalt in the pestle and mortar, and add a pinch to the mix, stirring well.
- If used dates with stones in, wash hands, then remove stones using your fingers. Discard the stones.
- Add dates including the soaking water, and vanilla essence to the food processor, and blitz until smooth.
- Put the coconut oil in the saucepan, along with the teaspoon of honey, and melt down on very low heat for a minute or so. Be careful ! Do not overheat as honey and coconut oil can get extremely hot !
- Wait for the coconut oil and honey mix to cool a little, then add to date mix. Blitz again.
- Add the wet to the dry ingredients, combining together using your hands. Be prepared to get your hands messy! :-)
- Add the extra 1/2 cup of dessicated coconut to the small bowl, and shape the mixture into small, strawberry-sized balls, rolling and pressing in the dessicated coconut to cover each one.
- Cover the small flat tray / box with foil inside and outside, then fill with the chocolate bites, cover with cling film and put into the fridge to chill them. They will solidify in the fridge, whilst maintaining a soft truffle consistency.
- Wrap in cling film and / or foil to store in your pocket or bag, or they are delicious served chilled straight from the fridge with a cup of tea or coffee.
COCONUT CHOCOLATE BITES
A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.
Categories Candy Chocolate Dessert Valentine's Day Quick & Easy Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 (1-inch) candies
Number Of Ingredients 6
Steps:
- Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
- Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
- Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.
COCOA COCONUT CHOCOLATE BITES
These rich chocolates will make you look like a gourmet chocolatier. These are good for desserts with tea/coffee at a gathering. Use organic ingredients and cute paper liners to impress. Keep chilled until served as they'll begin to melt outside of the refrigerator in about 15 minutes. For this reason they're not particularly kid-friendly.
Provided by Linda Work
Categories Appetizers and Snacks
Time 1h
Yield 15
Number Of Ingredients 6
Steps:
- Set muffin liners on a large baking sheet.
- Combine cocoa powder, peanut butter, coconut oil, and honey together in a bowl; stir in vanilla extract. Continue mixing until all lumps are gone. Transfer mixture to a piping bag or resealable plastic bag with a corner snipped. Pipe the mixture into each muffin cup, filling 3/4-full.
- Refrigerate bites until set, at least 30 minutes.
Nutrition Facts : Calories 277 calories, Carbohydrate 15.8 g, Fat 24.4 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 15.6 g, Sodium 80.6 mg, Sugar 11 g
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